Step 1

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy). Remove from the heat and set aside.

Step 2

In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the sliced shiitake mushrooms. Saute for 3-5 minutes or until golden brown and lightly crispy. Remove from the pot and set aside.

Step 3

Reduce the heat to medium-low and add in the cremini mushrooms, shallots, and garlic. Saute for about 5 minutes or until lightly browned and fragrant.

Step 4

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Step 5

Add in 1/2 cup of the warmed vegetable stock and the fresh thyme and sage, and stir the risotto until completely absorbed, then add in another 1/2 cup and repeat. Continue to add in the stock 1/2 cup at a time until it's all absorbed and the rice is fully cooked.

Step 6

Stir in the Parmesan. Then taste and add salt and pepper if needed.

Step 7

Top with the crispy shiitakes and enjoy!